Ciro & Sal's Cookbook. This item is unavailable.Ciro & Sal's Cookbook

Since 1956 Ciro & Sal's has been a New England landmark, one of the most celebrated Italian restaurants on the East Coast. Now, for the first time, in Ciro & Sal's Cookbook, co-founder and chef Ciro Cozzi shares over two hundred of his most popular recipes, from tempting appetizers, soups, and pastas, to delicate chicken, meat, and fish dishes, to choice salads and luscious desserts, all culled from past and present menus. Ciro & Sal's Cookbook is not only a delightful collection of mouthwatering recipes, but also an evocative rendering -- in words and original illustrations -- of the famous resort and fishing town that has drawn so many artists and writers. Ciro & Sal's got its start as an informal sandwich- and-omelette cafe, and soon won acclaim from Cape Cod visitors and Provincetown regulars drawn by its hearty, authentic Italian food served at modest prices in a homey atmosphere. Ciro Cozzi's recipes have set a standard for Italian cooking excellence. The ingredients are fresh and easily prepared, the mouthwatering flavors range from the subtle to the robust. Ciro & Sal's Cookbook includes such favorites as spaghetti aHa Foriana (with nuts, raisins, and anchovies), bistecca alla Piemontese (steak broiled with mushrooms and red wine), pesce alla sardenese (fish sauteed with green pepper and coriander), petta di pallo can broccoli (stuffed chicken breast with broccoli and peste-cream sauce), piselli con prosciutto (peas sauteed with prosciutto and onion), and parfait gelato (ice cream pie). No matter what your level of culinary expertise, you will find Ciro Cozzi's recipes easy to follow and redolent with the aromas and flavors of the finest Italian cuisine, as prepared by one of the best loved, most creative chefs in America.

Although they purportedly had never cooked, artists Cozzi and Sal DelDeo audaciously opened a cafe in 1952, which soon became popular among Provincetown's arts colony. The initial menu offered only renditions of the standard spaghetti with ragu and spaghetti with ragu and meatballs. Today, bearing a considerably expanded menu, the restaurant continues to draw food enthusiasts from Cape Cod. The father-and-daughter authors (DelDeo left the restaurant in 1960) offer more than 200 hearty and toothsome Italian recipes that utilize fresh ingredients, including Northern and tomato-based Southern styles. Sprinkled throughout are comments from celebrity patrons (for example, spaghetti with nuts, raisins and anchovies carries a testimonial from artist Robert Motherwell). A useful glossary of specialty shop ingredients is included. Illustrations not seen by PW. 35,000 first printing; $35,000 ad/promo; BOMC/Cooking & Crafts Club selection; author tour.
Copyright 1987 Reed Business Information, Inc.